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The Cheesecake Factory, per Atul Gawande....Really?

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I adore Gawande although his field is medicine and not food. Nevertheless, he posits in the New Yorker that hospitals would be more efficient if they were run like the Cheesecake Factory. He describes the food (at the restaurant, not hospitals...) as delicious. I've never been but after reading this piece I admit I'm tempted. Worth a whirl or should however the good doctor stick to medicine?

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  1. My father in law is a doctor, a very accomplished and well-known one. To him food is purely a source of energy to keep him going. Sounds like Gawande should not comment on the food (at Cheesecrape or at the hospital) if he wants to retain a semblance of reputation...

    1. Thanks for the heads up, that was an interesting read. Article is available free on the New Yorker website. It really isn't about food, although Gawande seems to like Cheesecake Factory quite a bit. It's about reducing costs and errors through adoption of standard practices and evidence based decision making.

      The standardization of health care practice is some thing that clearly interests Gawande greatly. He wrote a whole book on the topic a few years ago, only the profession he used as a benchmark was airline pilots: http://www.nytimes.com/2010/01/24/boo...